Barbouillade Recipe

A dish from "fair Provence"



1 large or two small egg-plants; two cucumbers; four onions; six

tomatoes; 1 green pepper.



Peel and cut separately all vegetables; fry sliced onions in a teaspoon

of lard; add tomatoes, crushing them and stirring until quite soft; add

half a teaspoon of salt, then the cucumber, egg-plant, and green pepper,

stirring over a hot fire for ten minutes; place over a slow fire and

stew for three hours.



If the vegetables are fresh and tender, nothing else is needed, but if

they are somewhat dry, add a cupful of stock.



Cold barbouillade is excellent to spread on bread for sandwiches.



Barbouillade is usually served hot with rice boiled a la Creole.

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